Sautéed Chicken Breast

with Charred Pineapple Relish

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Ingredients

  • 4 chicken breast halves
  • Salt and freshly ground pepper
  • 4 tablespoons olive oil
  • 1 large onion, peeled and sliced pole to pole
  • 1 basket cherry tomatoes, stems removed
  • ½ jar of Harry & David Charred Pineapple Relish
  • ½ cup of white wine
  • 2 tablespoons each Chopped Italian or Flat-Leafparsley and basil

Directions

Season the chicken breasts with salt and pepper. Press them with the palm of your hand or a large knife to flatten them slightly. Heat the oil over medium high heat in a large skillet. Add the chicken and brown both sides. Remove to plate and keep warm. Add the onion and cook, stirring, until it softens. Add the cherry tomatoes and cook stirring for about 1 minute. Add the Charred Pineapple relish and the wine and cook stirring for one minute. Return the chicken breasts to the pan, lower the heat to medium-low. Sprinkle with half of the parsley and basil. Cover the pan and simmer gently, turning the chicken once or twice for about 10 minutes. The internal temperature of the chicken should be 160°. Arrange the chicken on a plate. Stir the sauce and pour over the chicken. Sprinkle with the remaining parsley and basil.

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